Wantan Mee

Wantan mee is the Chinese-Malaysian noodle classic, springy egg noodles tossed in soy and sesame oil and served with barbecue pork and plump shrimp wontons. The wontons are the heart of it, boiled or fried and dropped into a clear broth that is almost as important as the noodles, and the whole dish comes together fast if the wontons are made ahead, which is why it became a coffee-shop staple in the first place. It is sold at kopitiam coffee shops from breakfast until late night, and regulars order it the same way every single day.

Bouncy noodles, juicy wontons, and a clean broth

The noodles are bouncy and slightly sweet, coated in a glossy mix of soy and oyster sauce, and the char siu adds a smoky, caramelized edge, while the wontons are tender and juicy and the broth is clean and comforting, the kind you drink to the last drop. A handful of blanched bok choy makes it feel like a proper dinner instead of a quick bite. It is a complete meal in one bowl, and it has been feeding generations of Malaysian families.

Craving more? Explore all Malaysian Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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